October 04, 2012

Cake + frosting = vegetable?

Chocolate chip banana cake with fudgy chocolate frosting.
I've said it before (here, here, and here) and, apparently, I'll say it again - I love Ricki's sweet potato frosting. I'm sure Ricki is probably sick of my blabbering on and on about the frosting but I just can't help myself. It tastes just like chocolate fudge frosting but is a lot healthier because most of the fat is replaced by sweet potato and cashew butter. The texture is smooth and creamy, and you can whip it into a buttercream-like confection or use it as a denser fudge frosting. Even the sugar is greatly reduced. While I don't recommend serving it as a vegetable alongside the main dish, it makes a much healthier topping for cake than a mixture of powdered sugar and fat. I never liked cake frosting before I tasted this one.

Chocolate chip banana bread recipe from The Allergy-Free Cook Bakes Bread
Now I know some people bristle at the idea of trying to make desserts "healthy," and I understand that sentiment. But, I still prefer to provide myself and my guests with the healthiest choices that I can without sacrificing taste. The recipe is very adaptable to your preferences. I've increased the sweet potato when I needed more volume, changed the sugar content, used cacao powder instead of carob, as well as made other small changes to suit my needs, but the frosting always comes out great. I recommend it.

How do you like the cool cake stand I found at an estate sale? I've always wanted a cake stand - it makes even an undecorated cake look more elegant. Maybe I've given up on badly decorating the tops of my cakes, and from now on I will decorate underneath them instead.

32 comments:

  1. Half of me is going 'I'm not sure' but looking at that picture, I reckon I could be tempted to put veggies in my frosting. Beetroot cake and zuccini bread are gorgeous -why not sweet potato in puds too!?

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    1. Totally get it. I had the same reaction but tried it anyway out of curiosity!

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  2. I'm also a huge fan of Ricki's sweet potato frosting, so I can relate to the enthusiasm. Both the cake and cake stand look lovely!

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    1. Yay, someone who understands. :)

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  3. That cake stand is really nice! Is your cake gluten free? It looks really good!

    Courtney

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    1. The cake is gluten-free.

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    2. You are good! It looks like it has such a nice texture and a good crumb!

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  4. The cake stand is really pretty. What is it made out of?
    I feel like you have talked about Ricki's frosting before, but please keep reminding us. I HATE frosting - eating it, and making it especially because of all the disgusting grease that never washes off and the sugar that gets all over the floor. It makes me really angry, haha. And it's just always too sweet! And too much of it! Okay I'll stop hating on frosting and go check out Ricki's recipe now.
    I actually am a fan of healthifying desserts, especially if you can't tell the difference, or if they're just as good - if different.

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    1. The cake stand is milk glass. The frosting is bittersweet and is made with unsweetened chocolate, though sometimes I cheat and use semi-sweet. It's definitely not fatty and gross. Powdered sugar creeps me out and I don't like touching it or eating it- none of that in the frosting. It's probably about as healthy as frosting can be without turning into a vegetable. And it tastes really good.

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  5. PS Have you ever made it with tahini or do you always use cashew butter?

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    1. I made this batch with tahini because I didn't have any cashew butter. I couldn't taste the tahini but somehow I think the cashew butter gives it a more rounded flavor, whatever that means. I wonder what it would taste like with almond butter or peanut butter.

      Don't get me wrong. The tahini version was delish.

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  6. I'm glad you've gone on and on about Ricki's frosting- I had never heard of it until now! I, like you, like to feel like I'm indulging but also being kind to my body when I have dessert.

    I also, like you, love cake stands. If I had the room, you can bet I would have a tone of them. There is just something so classy and retro and elegant about them. I like them almost more than I like cake (almost). :-)

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    1. Sometimes I think I must be the only one who wants dessert to be healthy so it's nice to know there are others. I also think that as your diet becomes healthier, overly sweet and fatty desserts become less appealing.

      You're so right about the space gobbling nature of cake stands. I think I will only have one.

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  7. Please continue to carry on and on about the sweet potato frosting! I don't recall reading about it before but what a great idea! I don't bake sweets all that often but I'm totally going to try the frosting next time.

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    1. I think I've reached my limit of how many times I can flaunt Ricki's recipe. You'll have to write it down this time. :)

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  8. I love your cake stand. Is it milk glass?? So pretty. I don't have one, but I'm always on the lookout for just the right one.

    xo
    kittee

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    1. Yes, milk glass. I've been looking for one for a long time, too, and decided to get this one though it may not have been the absolute perfect one. If the perfect cake stand shows up some day, I will pass this one along.

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    2. PS Milk glass is opacified by either tin dioxide or bone ash and I hope my cake stand is the former. I looked it up when I got home.

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  9. Great find on the cake stand. I am not bristling, that frosting sounds delicious. That cake stand is soy milk glass, right?

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    1. The frosting is yummy and the cake stand is almond milk glass.

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  10. Ricki is so awesome, and so are her recipes! I don't think I've tried this frosting, but I might need to make it during MoFo. The cake stand is lovely, and I hope you can use your tartlet pans without too much hassle!

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    1. You should definitely make the frosting - I always use chocolate instead of carob but it,s probably great either way.

      About the tart pans ... I wish I had thought the purchase through a little better. Your foil idea might work but it will be tricky.

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  11. why haven't I tried this yet? I really need to! thanks for the reminder.

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    1. I don't know. Are you avoiding chocolate? :)

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  12. Are you kidding? No, I will NEVER get tired of hearing that you love the frosting! It totally makes my day every time I read about it here (well, I love reading about everything here. . . but you know what I mean). :D Thanks so much for making it--and continuing to mention it!

    And your cake *does* look fabulous--just a nice crumb. The flax-milk stand is lovely, too! :)

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    1. OK then, I'll feel free to carry on with your permission. I should have mentioned that the cake is chocolate chip banana bread from the Allergy Free Cook Bakes Bread. I baked it in a round pan and split the layer so I could put frosting between the two layers.

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  13. I've got to try that frosting recipe! Like you said, some people are very against making desserts healthier, but as long as you like the final outcome, why not? Take chickpea cookie dough, for example, I think it's not only delicious but also fun that it's made a little healthier with the addition of beans.

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    1. Yes, I make a cake with white beans and it's delicious — you can't taste the beans at all. Sometimes I add extra flour and make cookies with it. I haven't tried using chickpeas.

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  14. I like my desserts healthy. i can eat m ore that way :) i have to try this frosting too!

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    1. I think you'll like the frosting!

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